Coated in smoked paprika and zesty lime, these Southwestern-spiced chicken tacos are the best meal to spice up your weeknight recipe repertoire. Serve with your favourite roast veggies and this dreamy Avocado Cream
Ingredients
or500 grams of chicken breast ,
or1 tbsp of paprika (7 g)
or2 cloves of garlic, minced (6 g)
or1 tsp of chili powder (3 g)
or1 cup of black beans,drained, rinsed
or2 cups shredded of lettuce/ baby spinach (72 g)
or8 tortillas, warmed, ready to serve (192 g)
or1 avocados, (for avocado cream)
or50 grams of yoghurt, Greek, plain, (for avocado cream)
or1/2 lime, juiced (for avocado cream)
Preparation
1.
Preheat oven to 180 degrees. 2.
Add paprika, garlic, chilli powder, lime juice and olive oil into a large mixing bowl. Mix to combine. Add in chicken and coat well. 3.
Heat a frypan pan over high heat. Place chicken into pan and fry on each side for 4 minutes. Transfer to a baking dish and place into the oven. Bake for 10-15 minutes until chicken is cooked through. Remove from the oven and slice into strips. Place onto a serving plate and cover with foil to keep warm. 4.
Wipe frypan that had the chicken in it clean. Add in capsicum, corn, black beans and paprika. Cook for 5 minutes, tossing regularly until veggies have softened.5.
To make the avocado cream, mash avocado into a bowl. Add in yoghurt, lime and a seasoning of salt and pepper and whip to combine.6.
Place the chicken, capsicum, corn, black beans, lettuce, tortillas and lime wedges out on the table. Have each person serve themselves, filling their tortillas with their favourite ingredients.
